Abstract
Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended.
| Original language | English |
|---|---|
| Journal | Journal of Food Science |
| Volume | 77 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2012 Apr 1 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
Cite this
Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis. / Poowakanjana, Samanan; Mayer, Steven G.; Park, Jae W.
In: Journal of Food Science, Vol. 77, No. 4, 01.04.2012.Research output: Contribution to journal › Article
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TY - JOUR
T1 - Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel based on Rheological and Raman Spectroscopic Analysis
AU - Poowakanjana, Samanan
AU - Mayer, Steven G.
AU - Park, Jae W.
PY - 2012/4/1
Y1 - 2012/4/1
N2 - Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended.
AB - Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended.
KW - Alaska pollock
KW - Comminution
KW - Dynamic rheology
KW - Gel preparation
KW - Pacific whiting
KW - Raman spectroscopy
KW - Surimi
KW - Threadfin bream
UR - http://www.scopus.com/inward/record.url?scp=84862812285&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84862812285&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2011.02608.x
DO - 10.1111/j.1750-3841.2011.02608.x
M3 - Article
C2 - 22394148
AN - SCOPUS:84862812285
VL - 77
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 4
ER -